Paleo Classic Beef Empanadas

Experience the irresistible blend of savory and wholesome with these Paleo Classic Beef Empanadas, a gluten-free twist on a beloved comfort food. Perfectly seasoned ground beef, made flavorful with garlic, onion, bell pepper, and a hint of paprika and cumin, is enveloped in a tender, grain-free dough crafted from coconut and tapioca flours. The addition of sliced olives adds a tangy complexity to the filling, while the almond milk and apple cider vinegar in the dough create a texture that’s both sturdy and flaky. Baked to golden perfection, these empanadas are not only paleo-friendly but also dairy-free, making them a crowd-pleaser for health-conscious eaters. Perfect as a snack, appetizer, or even a light meal, they’re deliciously satisfying whether served hot or at room temperature.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1 lb Ground beef
• 2 tbsp Coconut oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 medium Red bell pepper, finely chopped
• 1 tsp Ground cumin
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Tomato paste
• 0.5 cup Olives, sliced
• 1 cup Coconut flour
• 1 cup Tapioca flour
• 3 Eggs
• 0.25 cup Almond milk, unsweetened
• 1 tbsp Apple cider vinegar

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 3

Add the bell pepper to the skillet and cook for an additional 3 minutes until soft.

Step 4

Add the ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes.

Step 5

Stir in the cumin, paprika, salt, and ground black pepper. Add the tomato paste and olives, mixing everything until heated through. Remove from heat and let the filling cool slightly.

Step 6

For the dough, mix the coconut flour and tapioca flour in a large bowl. In a separate bowl, beat 2 of the eggs and add the almond milk, apple cider vinegar, and 1 tablespoon of melted coconut oil.

Step 7

Combine the wet ingredients with the dry ingredients and knead until a dough forms. If the dough is too dry, add a little more almond milk a tablespoon at a time.

Step 8

Divide the dough into 12 equal portions. Roll each portion between two pieces of parchment paper into a 5-inch circle.

Step 9

Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over the filling to form a half-moon and press the edges to seal. Use a fork to crimp the edges for a decorative touch.

Step 10

Place the empanadas on the prepared baking sheet. Beat the remaining egg and brush the tops of the empanadas for a glossy finish.

Step 11

Bake in the preheated oven for 25 minutes, or until the dough is slightly golden.

Step 12

Allow the empanadas to cool for a few minutes before serving. Enjoy your Paleo Classic Beef Empanadas hot or at room temperature.

Nutrition Facts

Serving size	(1397.2g)

Amount per serving	% Daily Value*
Calories	2734.2

Total Fat 158.5g	0%
Saturated Fat 79.2g	0%
Polyunsaturated Fat 0.6g
Cholesterol 879.1mg	0%
Sodium 3982.4mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 61.9g	0%
Total Sugars 30.6g
Protein 125.2g	0%

Vitamin D 145.0IU	0%
Calcium 454.3mg	0%
Iron 25.2mg	0%
Potassium 3159.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 17.7%

Carbs: 31.8%